1/2 cup + 1 tbsp (about 4 oz + 1 tbsp) ice-cold water
1 heaping tsp salt
2 tbsp extra virgin olive oil (plus more for the folds)
Rosemary (optional)
Flaky salt
Directions
Before starting, check the expiration date on your yeast.
The day before, make the starter by mixing the bread flour, water, yeast, and honey. Cover and let rest on the counter about 5-6 hours, until tripled with lots of bubbles on top.
Mix in the rest of the flour, the ice-cold water, and salt, then add the olive oil. No kneading required.
Cover and rest 30 minutes. Do 1 round of stretch and folds: grab the dough, stretch it out, and fold toward the center. Repeat until the dough starts to resist.
Flip seam-side down and shape into a ball. The dough will be very wet and sticky. Place in the fridge overnight.
The next day, take the dough out and let rest about 3 hours at room temperature.
Divide and shape into 6-7 balls. Line a baking pan with parchment and grease generously with olive oil. Place the dough balls on it and gently press to flatten. Let rest 45-60 minutes.
Preheat the oven to 425F.
Grease your fingertips, drizzle some oil on top, and dimple. Add rosemary (optional) and flaky salt. Bake 15-18 minutes, or until golden brown on top.
Leave in the pan 2-3 minutes, then move to a rack. Enjoy!
